Recipe – Slow Cooker Sausage Casserole

#Blogtober Day 2

Good morning and happy Tuesday.  Today I am sharing a recipe with you for a sausage casserole.  One of the best things about the arrival of Autumn is the re-ermerging slow cooker!  I love mine and it is really easy and convenient to use.

Slow Cooker Sausage Casserole

oznor

What You Will Need

Pack of 8 Sausages (I used Lincolnshire)

Onion, diced

Leek, sliced

2 large carrots, sliced

One red or orange pepper

Worcestershire Sauce

Large handful of mushrooms, peeled and sliced (OSTOMATE TIP – chop your mushrooms really small to get the taste but not risk a blockage)

I used a Sausage Casserole packet mix for this recipe and 300ml water – easy and cheap, most supermarkets do these packet sauces on offer.

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If I didn’t use this I would also use

A tin of chopped tomatoes

250ml water

Stock cube (I use beef, but you could use a vegetable one)

Gravy granules to thicken sauce if needed

A teaspoon of mixed herbs

How To Make It

I always like to brown the sausages first to give them some colour and add flavour.

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I then threw everything in the slow cooker and popped it on high for 4 hours to cook.

About half an hour before it finished I got Ste to make me some dumplings and pop them in.  This is personal choice and you can leave these out!  I served the casserole with some fresh, crusty bread and butter and it was the perfect Autumnal tea!

I haven’t shared a recipe for a while but hope to do some more in the coming weeks.  This one is a firm favourite for me though, and the ultimate comfort food.  Enjoy!

NatalieThe Spoonie Mummy

Recipe – Sausage Casserole with Apple and Cider

This is perfect for those chilly Autumn evenings and really easy to make.  I had my brother round for tea and he and both the boys wolfed it down so thumbs up all round! You can swap the cider for apple juice if you would prefer, but the alcohol does get burned off in the cooking process so it is fine for children to eat too. I’m not a huge fan of parsnip but within this casserole sauce it complemented the sausage and apple really nicely.

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Sausage Casserole With Apple and Cider

You Will Need

12 sausages

Two apples, cored and sliced (TIP – as an ostomate I also peeled the apple as fruit skin can cause blockages. I recommend you do this too if you have a stoma)

Two parsnips, peeled and cut up

Two medium onions, diced

Two cloves of garlic, finely chopped

One tin of chopped tomatoes

One tsp of dried sage (or approx 12 fresh sage leaves, chopped)

275ml cider (as I said above, you can use apple juice as an alternative)

How To Make It

1) Preheat the oven to 180°C and pop in your casserole dish to warm up

2) Brown the sausages in a frying pan. Once browned, place the sausages in the warm casserole dish with the rest of the prepared ingredients. Stir, replace lid and place in the oven

3) After thirty minutes remove the lid and cook for a further 20-30 minutes

4) Serve with mashed potato (or roasties like the boys had) and a Yorkshire or two!

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We all really enjoyed this and I hope you do too. Let me know your thoughts on it if you decide to make it in the comments below!